The 38 Must-Visit Restaurants in Singapore

While you can find countless stalls offering nasi lemak (rice infused with coconut milk and served with various accompaniments) throughout Singapore, this gem at Adam Road Food Centre stands out for using long-grained basmati rice. It's rumored to be a favorite of the Sultan of Brunei. Enjoy your fluffy rice alongside otak-otak (spicy grilled fish cake), crispy fried chicken wings, fried kuning fish, or ideally, all of the above. Expect to wait about an hour, as the queue is always long.

While Singapore is home to many excellent food centers, none are as iconic as this one. Established in 1971, Newton Food Centre has faced some criticism for high prices, but the incredible variety of street food available makes it a must-visit for food-loving travelers. Notable stalls like Hup Kee Fried Oyster Omelette and Soon Wah Fishball Kway Teow Mee are definitely worth a try.

San Shu Gong refers to itself as a private diner, but this sought-after restaurant in Geylang is anything but hidden. Renowned for its expertly prepared Teochew cuisine, it’s common for diners to reserve their next meal before finishing their current one. If you’re fortunate enough to secure a reservation, don’t miss the deep-fried sea cucumber, Teochew raw crabs with roe, pan-fried oyster omelet, and exceptional pig’s stomach soup. Good luck securing a table!

At Kakure, former head bartender of Waku Ghin, Kazuhiro Chii, skillfully serves up exquisite cocktails infused with a touch of omotenashi (hospitality). This charming bar, located on the second floor of a colonial bungalow on Scotts Road, stands out in Singapore’s vibrant bar scene for several reasons, particularly Chii-san’s nearly flawless cocktails made with fresh, seasonal Japanese fruits. A must-visit for cocktail enthusiasts.

Located at the junction of Joo Chiat and Dunman Road, Tin Yeang Restaurant comes alive at dawn as the Mohgans begin crafting one of the city's most popular roti prata (South Indian flatbread). While you can enjoy it with egg or cheese, many prefer it plain, paired with fish curry and a dash of spicy sambal.

For steaming bowls of prawn me (prawn noodle soup) in Singapore, venture to Da Dong Prawn Noodle, established around 1966 and operated by second-generation hawker Watson Lim. Their rendition is exceptional. Be sure to try the pork rib prawn me served with thick rice vermicelli and a light, flavorful shrimp broth to discover the reason behind the buzz.

For over 50 years, this no-frills Mytoury in Jalan Besar has been delighting night owls with baskets of handmade Hong Kong-style dim sum, such as char siu buns and xiao long bao. Enjoy your meal in the comfort of the air-conditioned shop or opt for alfresco dining in the back alley, but be prepared to wait in line for about an hour. Lunchtime queues are shorter, so arrive closer to 11 a.m. if you're short on patience.

Sushi Kimura presents an exquisite interpretation of Japanese seasons through the expertise of its sushi chef. Chef-owner Tomoo Kimura boasts decades of experience, evident in his meticulous sushi preparation and the high-quality ingredients he utilizes, such as Kyoto-made Fujisu vinegar and organic Hokkaido soy sauce from Aritaya. The menu features seasonal Japanese small plates and sushi, including boiled shirako with ponzu and the winter delicacy of Hokkaido shark skin halibut. Since earning a Michelin star, demand for tables has surged.

In an era where most laksa stalls no longer take the time to tend to charcoal flames for the perfect simmer, Sungei Road has earned its reputation as the city's top choice for laksa almost by default. The broth, complemented by thick rice noodles, cockles, and fishcakes, carries a subtle smoky aroma. It's nearly sacrilegious to leave any of the prawn- and coconut-infused soup lingering in the bowl.

Even with the influx of new dining options, the classic French fine dining establishment Les Amis remains a favorite among the affluent crowd. What draws them in? A showcase of caviar- and truffle-adorned traditional French dishes crafted by executive chef Sebastien Lepinoy. Among the a la carte selections and the classic tasting menu, the chef's most opulent offering is the thickly sliced whole-roasted Vendee foie gras served in a luxurious pool of truffle and celeriac consomme. The group also operates Tarte by Cheryl Koh in the same building, perfect for indulging in some of the finest French tarts for breakfast.

There is only one Michelin-starred Peranakan restaurant in the world, and it is located in this spacious venue with high ceilings and impressive hanging lamps at Como Dempsey. Named after the cream-colored nut commonly used in curries, Candlenut is best enjoyed through chef-owner Malcolm Lee’s carte blanche menu, affectionately known as the Amahkase menu (with 'amah' meaning grandmother in Hokkien). If you prefer a la carte, start with the exceptional pork neck satay.

While farm-to-fork dining may seem like a distant dream for many in land-scarce Singapore, it is the focal point at Open Farm Community in Dempsey Hill. This restaurant utilizes a 3,000-square-foot garden to grow herbs such as basil and makrut lime. Head chef Oliver Truesdale-Jutras collaborates with local farmers to feature dishes like Pulau Ubin-sourced barramundi, delivered within six hours of being harvested. The fish is steamed in dashi butter and accompanied by black rice, furikake, cassava, and butterfly pea flowers grown on-site, along with pea shoots and peas from nearby farms.

This gourmet emporium in Dempsey, owned by tycoon Christina Ong, offers some of the finest artisanal food products available in Singapore. Think along the lines of French caviar, wild-caught sea bass, and marbled Australian wagyu, along with a Grandiflora boutique and a casual bistro (don’t miss the spanner crab pasta) for good measure. It’s an excellent spot if you’re sourcing ingredients for your own cooking, but even better for leisurely window-shopping.

For exceptional Peruvian cuisine, look no further than the stunning offerings at this charming spot set in a former barrack in Dempsey. Led by husband-and-wife chefs Daniel and Tamara Chavez, the menu is filled with delightful Peruvian staples — including some tacos — like ceviche clásico, arroz chaufa (Peruvian Chinese fried rice), and a hearty Peruvian fisherman’s soup.

Popular among the youth in Singapore, Tanuki Raw delights diners with a variety of affordable chirashi, beef bowls, rice rolls, and oysters, all complemented by your choice of beer or cocktails. For the best happy-hour specials, visit from 5 p.m. to 8 p.m., but be prepared to wait after 6 p.m.!

Step into this expansive 9,000-square-foot bar adorned with grand Art Deco architecture, showcasing one of the largest gin collections in the world, expertly presented in a striking tower by skilled gin specialists and head bartender Lidiyanah “Yana” K. The venue also boasts a Champagne room featuring 250 varieties of Champagne, alongside a menu of gin-based cocktails (don’t miss the Atlas G&T), making it one of the most impressive cocktail destinations in the city.

Located on the second floor of the Rendezvous Hotel Gallery, The Auld Alliance resembles a gentlemen's club whiskey bar, featuring one of the world's most comprehensive collections of rare and vintage bottles, particularly celebrated for its selection of Japanese whiskies. For an unrivaled experience, settle into an armchair at the bar, where you can gaze at owner Emmanuel Dron's impressive collection of pre-World War II Scotch bottles — the ideal vantage point.

Dining at Jaan offers stunning views of the city’s skyline. Following closely behind are the British-inspired tasting menu crafted by Devon-born chef Kirk Westaway and a glass of English sparkling wine from Wiston Estate. Even if the scenery doesn't captivate you, Westaway’s selection of snacks and the hand-dived Scottish scallop accompanied by burnt butter mayonnaise certainly will.

While Chinese restaurants are plentiful in Singapore, none rival the elegance and sophistication of Peach Blossoms. Located in the Parkroyal Collection Marina Bay hotel, chef Edward Chong showcases his expertise in Cantonese cuisine, creating a remarkable fusion of Eastern and Western flavors. Notable dishes include his cigar rolls — crispy spring rolls filled with shrimp paste, foie gras, and truffle, served with a unique crispy rice “ash.” His mastery extends to traditional dishes as well, with the roasted char siu (Cantonese barbecue pork) being a must-try.

Once you've booked your flights, don’t forget to secure a reservation at Odette, where chef and co-owner Julien Royer pays tribute to his grandmother. The tasting menu features meticulously sourced ingredients presented as intricate culinary artworks: vibrant beetroots in sorbets, meringues, and crumbles; elegantly shaped rectangles of Challans guinea fowl resting on celeriac risotto, accompanied by a decadent piece of molten foie gras. The venue — once the side chambers of the Old Supreme Court — boasts an elegant ambiance, enhanced by installation art from Dawn Ng that flutters gracefully like butterflies throughout the dining room.

If you can only treat yourself to one culinary experience, choose the contemporary Singaporean fine dining at Labyrinth in the Esplanade. Fun, inventive, and simply delightful, the menu features creative interpretations of local favorites from chef-owner Han Li Guang. His reimagined versions of Singapore’s iconic chili crab, rojak, char kway teow (stir-fried rice noodles), and ice kacang (shaved ice dessert) are worthy of applause.

No visit to Singapore is complete without indulging in the national dish of chili crabs, a saucy delight that might just be a culinary crime to miss. These mud crabs are cooked in a sauce that's sweet, savory, tangy, and has a hint of spice, made from ketchup, candlenut, chilies, and various spices. Visit the renowned Jumbo Seafood, a long-standing establishment listed on the Singapore stock exchange, famous for serving mud crabs weighing at least 800 grams (almost 2 pounds) each. With five branches across Singapore, the Riverside Point location offers a stunning riverside view. Don't forget to try their black pepper crabs, made from firm Dungeness crabs, another local favorite.

Minimum-intervention wines are gaining popularity in Singapore, and RVLT, short for Revolution, is the perfect place to explore. This wine bar, run by passionate owners Al Gho and Ian Lim, features a rotating daily selection of white and red wines by the glass, alongside a collection of 150 biodynamic and organic wines and Champagnes for those seeking something special.

Securing a spot at Asia's top bar can be a challenge, so consider enjoying some pre-midnight festivities elsewhere before boldly opening the unmarked door of 28 Hong Kong Street for late-night cocktails and snacks. The talented bar team concocts daring and strong drinks, while the burger, grilled cheese, and arancini serve as perfect fuel for more revelry in this cozy converted shophouse.

A beloved tzechar (stir-fry) spot now run by third-generation owners, Keng Eng Kee offers freshly prepared wok-fried specialties like coffee pork ribs, moonlight hor fun (stir-fried flat noodles topped with a raw egg), and arguably the best claypot pork liver in Singapore. This old yet spacious kopitiam on Bukit Merah Lane 1 often fills up quickly, so reservations are essential. Pro tip: The owners also operate a small but air-conditioned dining room nearby; if you plan ahead, you might snag a seat in this sought-after area.

The perk of dining for breakfast or brunch here is avoiding the lunchtime rush of office workers at some of the city’s beloved hawker stalls. Notable options include minced pork noodles at Tai Wah Pork Noodle, char kway teow (stir-fried rice noodles) at Outram Park Fried Kway Teow Mee, and peanut pancakes at Granny’s Pancake. Arriving before 8 a.m. is advisable to skip the queues.

While in Singapore, indulging in crab is a must, particularly the chili crabs, black pepper crabs, and richly flavored crab bee hoon at this unassuming tze char (stir-fry) spot on Tiong Bahru Road. Beyond the intriguing offerings like stir-fried pig’s fallopian tubes and blood cockles with chiles, the highlight is the massive mud crab paired with a lively rice vermicelli in a savory, umami-rich broth.

Located within a kopitiam, this craft beer bar run by Daniel Goh and Kuok Meng Chao features 10 taps of innovative IPAs, sour ales, and imperial stouts from renowned breweries such as Mikkeller (Denmark), Beavertown (U.K.), Omnipollo (Sweden), and Anderson Valley (U.S.). Enjoy your selections while balancing on hard plastic tables and stools in the bustling food court.

This expansive hawker center on the second floor boasts numerous stalls during dinner, but Yang Ji 194 truly stands out with its massive Asian bighead carp heads topped with a generous serving of steamed garlic, red chiles, and coriander. The bones near the fish's face are quite large and easy to navigate, so feel free to dig in without hesitation.

Now under new management, Singapore’s beloved nasi lemak spot has relocated to a larger venue on Beach Road. While you could enjoy a solo nasi lemak set, gathering friends to share the communal platter is a must. The rice, infused with cold-pressed coconut milk, is served with your choice of mains — the standout ayam goreng berempah (herbed deep-fried chicken) and a Peranakan-style kerabu salad (spicy cucumber) — complemented by a dessert sampler of kueh. Don’t forget to pair it with a refreshing coconut shake.

Situated in a charming shop-house on Ann Siang Road, Lolla is celebrated as one of the city’s top small-plates restaurants. Under the guidance of chef Johanne Siy, previously of the now-closed Restaurant André, Lolla is known for its fresh ingredients and impressive wine selection. While the popular squid ink custard with sea urchin is a must-try a la carte, the tasting menu is highly recommended for a full experience.

While Gordon Ramsay was outshone by the chefs at Tian Tian during a cook-off, locals often scoff at the tourists snapping selfies in line for a taste at the Bourdain-approved stall. Instead, head to Ah Tai, just three stalls away. The owner, who previously worked at Tian Tian, offers succulent chicken accompanied by a fragrant chile sauce packed with lime juice. Plus, you’ll receive your meal much faster than you would at Tian Tian.

Although Michelin-starred Restaurant André has closed its doors, former executive chef Zor Tan has launched Restaurant Born. Located in what used to be the Jinrikisha Station, a former rickshaw depot, Born highlights Tan's avant-garde culinary style that encapsulates significant experiences and relationships in his life through a series of beautifully crafted courses using impeccable French techniques. Prepare to be amazed by the restaurant’s expansive dining area adorned with a striking origami art installation overhead.

This vibrant CBD Mytoury buzzes with hip-hop beats, attracting a stylish crowd indulging in messy patty melts, kong bak (braised Chinese pork belly) banh mi, and chicken katsu, all in unique meat-and-bun pairings. Pair your meal with a selection of craft beers from the U.S. and Japan, including Yona Yona, Deschutes, and Rogue.

Humpback is a laid-back diner inspired by the Pacific Northwest, showcasing vibrant seafood dishes and fresh, crispy oysters sourced directly from Washington's Hama Hama oyster farm. After dining, visit the adjacent Gibson, part of the same group, where bartenders craft innovative cocktails, blending ingredients like earthy-sweet beetroot nectar with smoky tequila and mezcal.

Chef-owner Sun Kim presents a contemporary tasting menu that beautifully blends Korean-inspired dishes with French culinary techniques and top-quality ingredients. Standout dishes include a delightful gyeran jjim (steamed egg custard) as a starter, followed by the lobster haemultang (spicy seafood stew), and Kim’s rendition of Korean barbecue featuring A4 Kagoshima wagyu, complemented by gobo (burdock) rice and white kimchi.

At Revolver, an Indian grill focused exclusively on tasting menus, expect a symphony of charred flavors enhanced by bold spices. The menu refreshes every two months, but staples remain, such as the beloved tandoor-baked Kulchette (a twist on roti) served with a unique dip each time. The courgette flower also frequently graces the menu, stuffed with various fillings like a recent prawn balchao. Executive chef Saurabh Udinia, formerly of Mumbai's Masala Library, is undoubtedly on the path to Michelin recognition.

This café stands out amidst the many, nestled deep within the Everton housing estate. Here, the focus is solely on coffee beans and a selection of drinks like espressos and lattes. Every bean is roasted in-house and sourced directly from farms and cooperatives that the owners have personally visited. Patrons are encouraged to enjoy their brews while standing at a communal long table, which is part of the unique experience.